今天(26-11-2008)是我家老爷的生日哦！

祝你生日快乐... 身体健康... 心想事成...

(*需要恭喜发财么?) 哈哈!!

要祝你哦.
还有还有最重要的是身体健康哦

我在等你请我吃大餐哦!

Phoon Huat Demo Baking Class (14/11/2008)

Phoon Huat Demo Baking Class (14/11/2008)
1) Walnut Chocolate Cake
2) French Bread

这个法国面包好好吃哦

This Recipe can made 4 loaves.

One is 200g

French Bread :

1) Red Man Bread Flour 500g
2) Red Man Caster Sugar 5g
3) Red Man Crusty Bread Improver 10g

4) Blue Dry Yeast 10g

5) Ice Water 215~300ml

6) Salt 10g

7) Red Man Shortening 15g

8) Spray some water when baking (Total 3 times)

Methed :

1. Mix all the ingredients into a bowl, Except salt and shortening.

2. Add in salt and shortening and beat the dough till smooth and soft.

3. Rest for 30 mins and divide into portions, shape it.

4. Proof for 1 hr till double the size.

5. Slash the loaves several times with a shape knife.

6. Bake at 210°C for 30~35 mins.

材料:

1) 高筋面粉-500g

2) 细砂糖-5g

3) 脆面包促进剂-5g

4) 蓝色干酵母-10g

5) 冰水-215~300ml

6) 盐-10g

7) 白油或起酥油-15g

作法:

1. 把所有材料放入碗内拌均,除了 盐和白油.

2. 慢打3分钟后加入盐和白油并将面团打成顺滑柔软状.

3. 把面团切割为每粒200g, 搓圆.后静置30分钟.

4. 把面团切割所要的成型状.

5. 发酵60分钟致双倍大.

6. 以锋利的刀在面团上划几刀.

7. 再放入已预热烤箱,210°C烘约30~35分钟.

8. 大概2分钟噴水 （3x)

12-11-2008 Cake Making Lesson 4 (Last)

LIST Of Menu (Day 4)
1) Chocolate Rum Cake
2) Chocolate Swiss Roll

Chocolate Rum Cake
Chocolate Swiss Roll

Chocolate Rum Cake.

1) 10ml Chocolate emulco (optional)

2) 50ml rum

3) 50ml sugar syrup

4) 200g chocolate rice

Chocolate Sponge Cake :

1) 5 nos of eggs (Teacher use 8 small eggs)

2) 120g sugar

3) 120g Top flour

4) 30g Cocoa power (Use Van Houten)

5) 30g butter (melted)

6) 1tsp sp

7) 1tsp vanilla essence

Methed :

1. Beat the eggs and sugar till creamy and thick.

2. Fold in sieved flour and coco power.

3. add in melted butter.

4. Pour the mixture into a cake tin lined with

greaseproof paper and bake at 180C and about 30 min

5. Cool before use.

Chocolate ButterCream :

1) Melted chocolate 50g

2) 180g sugar syrup

3) 1tsp vanilla essence

4) 500g buttercream

Methed :

1. Whisk buttery till fluffy.

2. Add sugar syrup and vanilla essence and mix throughly

3. Add in the melted chocolate.

1. Cut the chocolate sponge to 2 discs.

2. Sprinkle with rum and sugar syrup on the disc.

3. Spread buttercream mixed with chocolate emulco on the disc.

4. Place the remaining disc on top.

Sprinkle with rum and sugar syrup.

5. Coat the sides and top with chocolate.

6. Make to portions and pipe a rosette on each portion.

7. Decorate the sides with chocolate rice.

05-11-2008 Cake Making Lesson 3 (Part 1/2)

List Of Menu (Day 3)
1) Blueberry Cake
2) ButterCream

Blueberry Cake

Blueberry Cake

Red Man Blue Blueberries

Vanilla Sponge :

Same same Peach Sponge cake.

Buttercream :

1) 500g butter (Use phoon Huat cold tree salted butter cream)

2) 180g sugar syrup (180g sugar + 180g water bring to boil)

3) 1tsp vanilla essence

1. Whisk butter till fluffy.

2. Add sugar syrup and vanilla essence and mix throughly.

Methed :

1. Slice the vanilla sponge to 2 slices.

2. Sprinkle with little sugar syrup.

3. Spread a little buttercream on the sponge disc and lay half of the blueberries.

4. Spread the remaining sponge disc with a thick layer of buttercream

and turn onto the blueberry spong disc.

5. Coat the side and top with buttercream.

Decorate the sides with toasted almond nibs and

top with thickened blueberries with syrup.

29-10-2008 Second Lesson of cake making.

List of Menu (Day 2)

1) Peach Cream Cake

2) Spong Fingers

3) Cats Tongues

4) Vanilla Spong Cake

Peach Cream Cake

Red Man Stablizer

Vanilla Sponge :

1) 4nos eggs

2) 90g sugar

3) 1tsp vanilla oil

4) 10g melted butter

5) 1tsp spoon stablizer

Methed :

1) Whisk eggs and sugar till and double in bulk.

2) Add vailla oil and stablizer

3) Pour into spong tin linked with greaseproof paper.

4) Bake for 20 mins at 190 degrees.

5) Let it cool

Spong Fingers / Cats Tongue :

As for vanilla sponge.

1) Grease the greasepaper on the baking tray.

2) Pour the spong mixture into a piping bag. Pipe to ginger size.

3) When baked, move to a sugar tray.

4) Bake for 10 mins at 180 degrees.

Peach Cream Cake :

1) 4nos. of eggs to vanilla sponge

2) 250g whipping cream

3) 1 tin peach (Ntuc Brand)

4) 100ml sugar syrup

Methed :

1) Cut the vanilla sponge to 2 discs.

Spread with a little whipped cream on the spong

2) Arrange the sliced peaches on top and lay the remaining sponge disc coated with cream over it

3) Coat the sides and top with whipped cream.

Preportion and pipe a rosette of cream and top with a slice of peach.